Method

Main

1

Preheat oven to 170C. Dry-roast cumin seeds (20 seconds). Crush in a mortar and pestle, transfer to a bowl, add breadcrumbs, parsley, chilli and garlic, season to taste, toss to combine.

2

Pound chicken pieces between 2 pieces of baking paper with a meat mallet to 5mm thick. Dip chicken in eggwash, dip in breadcrumb mixture, pressing to coat evenly, then repeat so chicken has two layers of breadcrumbs.

3

Heat half the oil in a frying pan over medium-high heat, add half the chicken and cook, turning occasionally, until golden and cooked through (2-2½ minutes each side). Drain on absorbent paper, wipe pan clean and repeat with remaining oil and chicken.

4

Meanwhile, for tomato, lime and avocado salsa, combine ingredients and season to taste.

5

Warm bread rolls in oven (2-4 minutes), halve, then spread one half with mayonnaise and top with lettuce, chicken, salsa, feta and jalapeño. Sandwich halves together and serve with lime wedges.